2 Servings 25 min Cook
1/2 Cup Lentils
2 Tbsp Olive Oil
6 Spear, medium (5-1/4" to 7" long) Asparagus
3 Cloves, minced Garlic
6 Cup Spinach
1 Dash Salt
1 Dash Pepper
1/2 Fruit Avocados
2 Tbsp Hummus
2 Tsp Sriracha Sauce
1/4 Cup, chopped Walnuts
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes.
(If you can’t find French lentils and are using regular green lentils, the timing may be shorter.
Start checking at the 15-minute mark.
Heat the oil in a large sauté pan over medium-high heat.
Chop asparagus into pieces and add to pan.
Sauté until slightly tender, 3 minutes.
Add the garlic; cook about 30 seconds.
Add the spinach and sauté until wilted, about 2 minutes.
Add a small splash of water if needed.
Season with a little salt and pepper.
Serve lentils with sautéed veggies, topped with avocado slices, a dollop of hummus and a little sriracha.
Add chopped walnuts and enjoy!